Silicone bakeware vs Metal bakeware
Side-by-side comparison, when-to-use-each guide, and instant conversion. Reviewed for 2026.
Occasional bakers, children's baking, jelly/mousse setting (cold use), silicone moulds for detailed shapes.
All serious baking: bread, cakes, muffins, pastry. Any time crust development or even browning matters.
| Aspect | Silicone bakeware | Metal bakeware |
|---|---|---|
| Heat conduction | Poor — soft, pale results | Excellent — crispy, brown results |
| Non-stick | Yes (inherent) | Requires greasing or non-stick coating |
| Dishwasher safe | Yes | Usually not (degrades non-stick) |
| Durability | 10-15 years with care | Non-stick: 3-5 years; anodised: 10-20 years |
Frequently asked
Why do my silicone-baked goods come out pale and soft?
Silicone is a poor heat conductor — it insulates the batter from the oven's radiant and convection heat. The result is food that cooks through but doesn't brown. For any baked good where crust matters, use metal.
What is the best non-stick bakeware in the UK?
For everyday baking: Silverwood anodised aluminium (UK-made, commercial standard). For budget: KitchenCraft or Prestige. PTFE non-stick is common but degrades over 3-5 years of use — anodised aluminium outlasts it significantly.
Frequently asked questions
Why do my silicone-baked goods come out pale and soft?
Silicone is a poor heat conductor — it insulates the batter from the oven's radiant and convection heat. The result is food that cooks through but doesn't brown. For any baked good where crust matters, use metal.
What is the best non-stick bakeware in the UK?
For everyday baking: Silverwood anodised aluminium (UK-made, commercial standard). For budget: KitchenCraft or Prestige. PTFE non-stick is common but degrades over 3-5 years of use — anodised aluminium outlasts it significantly.